I made this pumpkin bread the other day and took a plate of it to our toddler group at the birth center... the littles ones loved it!
It's from Jane Brody's Good Food Book (here it is on Amazon):
1/2 cup sugar
1/2 cup vegetable oil
3/4 cup pumpkin puree
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt, if desired
1/4 cup dark raisins
1/4 cup golden raisins
1/2 cup chopped walnuts or pecans
I added about 1/2 teaspoon each of cloves, nutmeg, and allspice; omitted the nuts; and added 1/4 cup dried currants. I made a double recipe and baked it in a tube pan, also. This recipe also makes good muffins, and cake (if you increase the sugar).
1. In a large bowl, beat together the sugar, oil, pumpkin, and eggs.
2. In a medium bowl, stir together the all-purpose and whole-wheat flours, baking powder, baking soda, cinnamon, and salt. Fold this into the pumpkin mixture, stirring the two mixtures just to moisten the dry ingredients. Stir in the dark raisins, golden raisins, and nuts. Pour the batter into a greased 9x5x3-inch loaf pan (or two miniloaf pans).
3. Bake the bread in a preheated 350F oven for about 1 hour or until a pick inserted in the center of the bread comes out clean (check after 50 minutes if using miniloaf pans). Set the pan on a rack for 10 minutes, then turn out the loaf to cool completely.